Grasas y Aceites

Papers
(The median citation count of Grasas y Aceites is 1. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-11-01 to 2024-11-01.)
ArticleCitations
Structure and thermal properties of beeswax-based oleogels with different types of vegetable oil26
Shelf-life of Moroccan prickly pear (Opuntia ficus-indica) and argan (Argania spinosa) oils: a comparative study21
Effect of process parameters on emulsion stability and droplet size of pomegranate oil-in-water20
Antioxidant, anti-inflammatory and cytotoxic activities of the unsaponifiable fraction of extra virgin olive oil12
Determination of Hansen solubility parameters for sugarcane oil. Use of ethanol in sugarcane wax refining9
Assessment of obtaining sunflower oil from enzymatic aqueous extraction using protease enzymes9
Quality attributes of roasted Arabica coffee oil extracted by pressing: composition, antioxidant activity, sun protection factor and other physical and chemical parameters9
The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C9
Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying8
Cold-pressed cactus pear seed oil: Quality and stability8
Lipid profile, volatile compounds and oxidative stability during the storage of Moroccan Opuntia ficus-indica seed oil8
Effect of different extraction methods on saffron antioxidant activity, total phenolic and crocin contents and the protective effect of saffron extract on the oxidative stability of common vegetable o8
The intensity of the cluster drop affects the bioactive compounds and fatty acid composition in hazelnuts7
Phenolic antioxidants in coconut oil: Factors affecting the quantity and quality. A review7
Efecto de los daños causados por el insecto escudo verde (Palomena prasina L.) en las características cualitativas de la avellana7
Diazole and triazole derivatives of castor oil extract: synthesis, hypoglycemic effect, antioxidant potential and antimicrobial activity7
Lipid composition of different parts of Cape gooseberry (Physalis peruviana L.) fruit and valorization of seed and peel waste7
Biochemical, compositional, and spectral analyses of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics7
Phenolic variability in fruit from the ‘Arbequina’ olive cultivar under Mediterranean and Subtropical climatic conditions6
Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating6
Chemical-functional composition of Terminalia catappa oils from different varieties6
Fatty acid composition and antioxidant activity of Angelica glauca and Chenopodium album seed extracts from Kashmir5
Optimization of date seed oil extraction using the assistance of hydrothermal and ultrasound technologies5
Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties5
Analyses and evaluation of the main chemical components in different tobacco (Nicotiana tabacum L.) genotypes5
Development of walnut oil and almond oil blends for improvements in nutritional and oxidative stability5
Effects of an integrated harvest system on the quality of olive fruit for small producers5
Selection criteria for yield in safflower (Charthamus tinctorius L.) genotypes under rainfed conditions5
Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils5
Effects of virgin olive oil phenolic compounds on health: solid evidence or just another fiasco?4
Application of MOFs and natural clays for removal of MCPD and GEs from edible oils4
Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil4
Recent advances in plant-based fat formulation as substitute for lard3
Fatty acid composition of phospholipids and triacylglycerols in the flesh of the thick-lipped grey mullet (Chelon labrosus) living in Tunisian geothermal water and seawater: A comparative study3
Nutritional, functional and microbiological characteristics of Jordanian fermented green Nabali Baladi olives3
Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise3
Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis3
Improving the oxidative stability of breadsticks with ginkgo (Ginkgo biloba) and ginseng (Panax ginseng) dried extracts3
Fatty acid profile, mineral content and bioactive compounds of cocoa spreads supplemented with baru almonds (<em>Dipteryx alata</em> Vog.)3
Application of mixed starter culture for table olive production3
Determination of nutritional health indexes of fresh bovine milk using near infrared spectroscopy3
Development of <em>zero-trans</em> shortenings with high thermo-oxidative stability by enzymatic transesterification3
An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization and comparison with other methods3
Acidic and enzymatic pre-treatment effects on cold-pressed pumpkin, terebinth and flaxseed oils3
Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil3
A research on the chemical, mineral and fatty acid compositions of two almond cultivars grown as organic and conventional in southeastern Turkey3
Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives3
The effects of processing aids and techniques on olive oil extractability and oil quality índices3
New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices3
Oxidative stability of soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract3
Chemical characterization of baru oil and its by-product from the northwest region of Minas Gerais, Brazil3
Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique3
Chemical parameters and antioxidant activity of turning color natural-style table olives of the Sigoise cultivar2
Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction2
Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods2
Fatty acid composition, phytochemicals and antioxidant potential of Capparis spinosa sedes2
Extraction of oil, carotenes and tocochromanols from oil palm (Elaeis guineensis) fruit with subcritical propane2
Ultrasound-assisted extraction of red mombin seed oil (Spondias purpurea L.): phenolic profile, fatty acid profile and chemical characterization of the cake, residue from the oil extraction2
The influence of olive tree fertilization on the phenols in virgin olive oils. A review2
Kinetic modeling of oxidation parameters and activities of lipase-lipoxygenase in wheat germ oil2
Phenomenological model for the prediction of Moringa oleifera extracted oil using a laboratory Soxhlet apparatus2
3-MCPD and glycidol levels in edible oils and fats obtained from local markets in Türkiye2
Passion fruit seed oil: extraction and subsequent transesterification reaction2
Study of the operational conditions for ethyl esters production using residual frying oil and KF/clay catalyst in a continuous system2
Rapid detection of argan oil adulteration by frying oils using laser induced fluorescence spectroscopy combined with chemometrics tools2
Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity2
Investigation on chemical composition, antioxidant activity and SARS-CoV-2 nucleocapsid protein of endemic Ferula longipedunculata Peşmen2
Effects of different baking techniques on the quality of walnut and its oil2
Influence of irrigation and fertilization on the sterol and triterpene dialcohol compositions of virgin olive oil2
The influence of microwave roasting on bioactive components and chemical parameters of cold pressed fig seed oil2
Bioactivity of betulinic acid nanoemulsions on skin carcinogenesis in transgenic mice K14E62
Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry2
Fatty acids, bioactive substances, antioxidant and antimicrobial activity of Ankyropetalum spp., a novel source of nervonic acid2
Antioxidant activity, volatile compounds and fatty acid compositions of <em>Cephalaria syriaca</em> seeds obtained from different regions in Turkey2
Review on preparation methods, mechanisms and applications for antioxidant peptides in oil2
Changes in fatty acid profile of Holothuria forskali muscle following acute mercury exposure2
Seasonal effects of the fatty acid composition of phospholipid and triacylglycerol in the muscle and liver of male Salmo trutta macrostigma2
Quality attributes of oil extracted from hazelnuts treated with gaseous ozone1
Application of coconut fiber and shell in the bleaching of soybean oil1
Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions1
Textural and rheological properties of soybean oil organogels structured with polyglycerol and propylene glycol esters during storage1
Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil1
Effect of edible coating containing Aloe vera extracts on the oxidative stability and quality parameters of cooked ground chicken meat1
Improving biodiesel yield from pre-esterified inedible olive oil using microwave-assisted transesterification method1
From seeds to bioenergy: a conversion path for the valorization of castor and jatropha sedes1
Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?1
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability1
Effects of diets rich in monounsaturated fatty acids on the management and prevention of insulin resistance: A systematic review1
The effects of electrical and ultrasonic pretreatments on the moisture, oil content, color, texture, sensory properties and energy consumption of microwave-fried zucchini slices1
Cocoa olein glycerolysis with lipase <em>Candida antarctica</em> in a solvent free system1
A comparative evaluation of chemical composition and antimicrobial activities of essential oils extracted from different chemotypes of Cinnamomum camphora (L.) Presl1
Pre-cooling and cold storage of olives (cv Picual) in containers with a capacity of 400 kg1
Biochemical appraisal of the underutilized Hura crepitans seed oil: functional and inflammatory responses in albino rats1
What are the most effective biotic and abiotic factors affecting fatty acid composition of Garra rufa (Heckel, 1843)?1
Catalyst-free production of fatty acid ethyl esters (FAEE) from macauba pulp oil1
Extraction of bioactive lipids from Pleuroncodes monodon using organic solvents and supercritical CO21
Antioxidant activity, polyphenolic composition and in vitro antibacterial and antifungal activities of tea seed oil1
Effect of selenium and zinc foliar application to increase the quantitative and qualitative yields of rapeseed at different sowing dates1
Influence of the impurity content on the density and viscosity of olive oily fluids1
Effects of oleuropein-rich olive leaf extract on the oxidative stability of refined sunflower oil1
Solvent-free synthesis of oleic acid-based wax esters using recyclable acidic deep eutectic solvent1
Preparation and characterization of oleogels with tallow and partially hydrolyzed tallow as organogelators1
1
A survey of phthalates in flavored olive oils from Turkey1
Physicochemical properties of red palm oil extruded potato and sweet potato snacks1
Batoko plum (Flacourtia inermis) peel extract attenuates deteriorative oxidation of selected edible oils1
A novel bleaching approach: Microwave assisted sunflower oil bleaching and optimization1
Microwave-assisted transesterification of sour cherry kernel oil for biodiesel production: comparison with ultrasonic bath-, ultrasonic probe-, and ohmic-assisted transesterification methods1
Effect of vacuum impregnation on physical changes during table olive processing1
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation1
A novel class of bio-lubricants are synthesized by epoxidation of 10-undecylenic acid-based esters1
Optimization of the recovery yield of the enzymatic aqueous extraction of oil from wet açaí decocts using Design of Experiment1
Biodiesel production enhanced by ultrasound-assisted esterification and transesterification of inedible olive oil1
Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus1
Quality detection of tea oil by 19F NMR and 1H NMR1
Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils1
Removal of DBP from evening primrose oil with activated clay modified by chitosan and CTAB1
The effect of replacing red palm stearin with red palm olein in baked potato cookies1
GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes1
Multi-target response surface optimization of the aqueous extraction of Macauba kernel oil1
Production of lipids and natural antioxidants from passion fruit seeds1
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